Strawberry Chiffon Pie | America's Test Kitchen

Name: Strawberry Chiffon Pie | America's Test Kitchen
Ingredients: 1 (5.3 ounces/150 grams) box shortbread cookies , broken into 1-inch pieces; 2 tablespoons sugar; 1/4 teaspoon salt; 1/2 cup slivered almonds , toasted; 2 tablespoons unsalted butter , melted; 2 teaspoons unflavored gelatin; 2 tablespoons water; 12 ounces (340 grams) strawberries , hulled (2 1/2 cups), plus 8 ounces (227 grams) strawberries, hulled, halved, and sliced thin (1 1/3 cups); 3/4 cup (5 1/4 ounces/149 grams) plus 2 tablespoons sugar; 2 tablespoons cornstarch; 2 tablespoons lemon juice; 2 large egg whites; 1/8 teaspoon cream of tartar; 1/2 cup heavy cream , chilled

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A light, airy strawberry chiffon pie that blends fresh strawberries and fluffy chiffon in a crisp crust. A delightful blend of sweetness and texture.

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Ingredients

1 (5.3 ounces/150 grams) box shortbread cookies , broken into 1-inch pieces
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup slivered almonds , toasted
2 tablespoons unsalted butter , melted
2 teaspoons unflavored gelatin
2 tablespoons water
12 ounces (340 grams) strawberries , hulled (2 1/2 cups), plus 8 ounces (227 grams) strawberries, hulled, halved, and sliced thin (1 1/3 cups)
3/4 cup (5 1/4 ounces/149 grams) plus 2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup heavy cream , chilled